New England is a hearty, tasty soup.
Clam chowder is a hearty stew made primarily from clams, onion, potatoes and cream. It can be served alone as the main meal or as a side or appetizer for a seafood feast. One of the most popular feasts featuring clam chowder is the New England Clambake, a cornucopia of seafood delights. A rich, but not too thick chowder is an optimal way to start off any seafood or fish-based meal.
Oyster Crackers
Oyster crackers are small, salty, six-side crackers that are served alongside a bowl or cup of chowder. They are a popular accompaniment to many soups, stews and chili because they maintain their crunchiness and don't get soggy. Chowder eaters add the crackers whole to the soup or crush them up and pour them over the top for added texture.
Lobster
Lobster is served after an appetizer of chowder in many New England seafood restaurants. Lobster is either served stuffed, broiled or melted, clarified butter. The creaminess of the chowder works well with the light, buttery flavor of the lobster.
Corn
Many traditional clambakes call for chowder, lobster and corn on the cob. This vegetable is at its prime in the fall when the kernels are at their sweetest. Corn is prepared grilled, with some of the husk on, or boiled with the husk removed. It is often seasoned with salt, pepper and butter. The sweetness of the corn provides a nice balance to the richness of the chowder.
Clam Cakes
Clam cakes are New England's answer to the fritter. Clam cakes are made of batter and chopped Quahogs, a type of clam, that are mixed together and then deep fried. Once pulled from the fryer, they rest on paper towels to remove the extra oil and then are served piping hot. Common in Massachusetts and Rhode Island, many restaurants offer meals of "chowda" and clam cakes.
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